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Hainan Style Chicken Edamame Noodle Soup

Serves : 4 Preparation 10 mins Cooking 15 mins Total 25
Nutrition facts: 460.00 calories 43.20g protein 11.00g carbs 6.80g sugars 25.10g fat 3.90g 2.70g fibre 268.00mg sodium
For the noodles: 1 teaspoon Toasted sesame oil 1 pack (200g) Dried Edamame Noodles For the broth: 3 large pinches Sea salt 4 pieces (355g) Organic chicken thighs 2 litres Water 3 large stalks Spring onion 1 teaspoon Sichuan peppercorns 1 tablespoon Shaosing rice wine or dry sherry 2-inch knob Fresh root ginger, peeled and sliced 2 Star anise For the Chinese ginger onion salsa verde dressing: 4 tablespoons Rapeseed oil 2 pinches Sea salt 1-inch piece Fresh root ginger, peeled and finely grated 2 stalks Spring onion 1 medium-sized Green chilli, deseeded and finely chopped 1 teaspoon Toasted sesame oil For the garnish: 100g Raw bean sprouts, washed and drained 30g Basil 200g Spinach leaves, washed and drained

This is a dish inspired by Southern Chinese island, Hainan – the Hawaii of China. People think that Chinese food is greasy but this dish shows it can be super light and delicious. Hainan Chicken is a dish served all over Asia and traditionally a whole chicken is used and is served with rice. I’m turning it on its head and serving it as a noodle soup. Instead of using the whole chicken, I use chicken thighs – inexpensive to chicken breast and juicy. Poach the chicken thighs in the aromatic liquid to create a spiced ginger chicken broth. Wok-fry a gingery, spring onion, and green chilli Chinese salsa Verde, shred the chicken with fresh spinach, beansprouts served over edamame noodles. Light, healthy and nutritious!

Hainan Style Chicken Edamame Noodle Soup

  1. Serves : 4
  2. Preparation time 10 Minutes
  3. Cooking time 15 Minutes
per serving

Cals


460.00

Protein (g)


43.20

Carbs (g)


11.00

Sugars (g)


6.80

Fat (g)


25.10

Sat Fat (g)


3.90

Fibre (g)


2.70

Sodium (mg)


268.00

Source from

Ching He Huang Web Site

About the recipe

main courses

This is a dish inspired by Southern Chinese island, Hainan – the Hawaii of China. People think that Chinese food is greasy but this dish shows it can be super light and delicious. Hainan Chicken is a dish served all over Asia and traditionally a whole chicken is used and is served with rice. I’m turning it on its head and serving it as a noodle soup. Instead of using the whole chicken, I use chicken thighs – inexpensive to chicken breast and juicy. Poach the chicken thighs in the aromatic liquid to create a spiced ginger chicken broth. Wok-fry a gingery, spring onion, and green chilli Chinese salsa Verde, shred the chicken with fresh spinach, beansprouts served over edamame noodles. Light, healthy and nutritious!

For the noodles
  • Toasted sesame oil - 1 teaspoon
  • Dried Edamame Noodles - 1 pack (200g)
For the broth
  • Sea salt - 3 large pinches
  • Organic chicken thighs - 4 pieces (355g)
  • Water - 2 litres
  • Spring onion - 3 large stalks
  • Sichuan peppercorns - 1 teaspoon
  • Shaosing rice wine or dry sherry - 1 tablespoon
  • Fresh root ginger, peeled and sliced - 2-inch knob
  • Star anise - 2
For the Chinese ginger onion salsa verde dressing
  • Rapeseed oil - 4 tablespoons
  • Sea salt - 2 pinches
  • Fresh root ginger, peeled and finely grated - 1-inch piece
  • Spring onion - 2 stalks
  • Green chilli, deseeded and finely chopped - 1 medium-sized
  • Toasted sesame oil - 1 teaspoon
For the garnish
  • Raw bean sprouts, washed and drained - 100g
  • Basil - 30g
  • Spinach leaves, washed and drained - 200g

Steps

  • Bring a 1.5 litre pan of water to the boil. Add 1 pack of Organic Yutaka edamame soybean noodles. Turn the heat to low and cook simmering for 6 minutes. Drain, refresh under cold water and dress with 1 teaspoon of toasted sesame oil and mix well to prevent from sticking. Set aside.
  • In a wok (or medium pan) add 2 litres of water, chicken thighs, star anise, ginger, Shaosing wine, spring onions and season with salt, Sichuan peppercorns and ground white pepper. Cook on a gentle simmer for 15-20minutes, until the chicken is cooked and opaque. Keep the chicken warm in the broth simmering until ready to serve.
  • Heat a small wok or pan, add the rapeseed oil and give the wok a swirl. Add the salt, ginger, spring onion, green chilli, toasted sesame oil and stir to combine well. Then quickly take off the heat to prevent further cooking. The dressing should be bright green and not overcooked.
  • Remove the chicken from the pan and slice on a board. Divide the noodles into 4 portions in bowls. Strain the hot broth and divide between the bowls. To assemble dress with spinach leaves, beansprouts, top with sliced chicken, garnish fresh basil and dress the Chinese ginger onion salsa verde over the chicken. Serve immediately. To eat mix all the ingredients well and add a dollop of your favourite chilli sauce.
For the noodles
  • Toasted sesame oil - 1 teaspoon
  • Dried Edamame Noodles - 1 pack (200g)
For the broth
  • Sea salt - 3 large pinches
  • Organic chicken thighs - 4 pieces (355g)
  • Water - 2 litres
  • Spring onion - 3 large stalks
  • Sichuan peppercorns - 1 teaspoon
  • Shaosing rice wine or dry sherry - 1 tablespoon
  • Fresh root ginger, peeled and sliced - 2-inch knob
  • Star anise - 2
For the Chinese ginger onion salsa verde dressing
  • Rapeseed oil - 4 tablespoons
  • Sea salt - 2 pinches
  • Fresh root ginger, peeled and finely grated - 1-inch piece
  • Spring onion - 2 stalks
  • Green chilli, deseeded and finely chopped - 1 medium-sized
  • Toasted sesame oil - 1 teaspoon
For the garnish
  • Raw bean sprouts, washed and drained - 100g
  • Basil - 30g
  • Spinach leaves, washed and drained - 200g